Can I use other types of lentils in this recipe?

Yes! While brown lentils are recommended for this salad, you can also use green lentils, French lentils, or even red lentils. Just keep in mind that cooking times may vary, especially for red lentils as they tend to cook faster and can become mushy.

Is lentil salad safe to eat after a few days?

Absolutely! As long as it is stored in an airtight container in the refrigerator, your lentil salad will stay fresh for up to 4 days. Just make sure to check for any signs of spoilage before consuming.

Can I make this salad vegan?

Yes! This lentil salad is naturally vegan, especially if you skip any optional dairy add-ons like feta cheese or use vegan substitutes.

How can I make this salad gluten-free?

The ingredients in this lentil salad are all gluten-free. Just ensure that any additional ingredients you choose to add are also gluten-free.

Can I use canned lentils instead of dried?

Yes, you can use canned lentils for convenience! Just rinse and drain them before adding to the salad. Start with about 1 ½ cups of canned lentils, which is generally equivalent to 1 cup of dried lentils.

Lentil Salad Recipe

Name: Lentil Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups uncooked brown lentils; 1 red bell pepper, chopped; 1 orange bell pepper, chopped; 1 green bell pepper, chopped; 1/2 red onion, chopped; 1 English cucumber, chopped; 2 medium tomatoes, chopped; 1/2 cup parsley, chopped; 1/3 cup olive oil; 1 clove grated garlic; 1/4 cup tahini; 2 tablespoons white vinegar; Juice of 1 lemon; 1 teaspoon ground cumin; 1 1/2 teaspoons salt; 1 teaspoon ground black pepper; Crumbled feta cheese; Chopped nuts (almonds, walnuts); Avocado slices; Arugula or baby spinach

Description

This hearty and colorful Lentil Salad is packed with fresh vegetables and tossed in a creamy, tangy tahini dressing. It’s nutritious, satisfying, and perfect as a main dish or side.

Ingredients

Scale

2 cups uncooked brown lentils
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1/2 red onion, chopped
1 English cucumber, chopped
2 medium tomatoes, chopped
1/2 cup parsley, chopped

Dressing Ingredients:

1/3 cup olive oil
1 clove grated garlic
1/4 cup tahini
2 tablespoons white vinegar
Juice of 1 lemon
1 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon ground black pepper

Optional Add-Ons:

Crumbled feta cheese
Chopped nuts (almonds, walnuts)
Avocado slices
Arugula or baby spinach

Instructions

Rinse the lentils thoroughly and cook them in a pot of boiling water until tender but not mushy, about 20–25 minutes. Drain and let cool.
While the lentils cook, chop all the vegetables: bell peppers, red onion, cucumber, tomatoes, and parsley.
In a small bowl, whisk together the olive oil, grated garlic, tahini, white vinegar, lemon juice, cumin, salt, and black pepper until smooth and well combined.
In a large mixing bowl, combine the cooled lentils with the chopped vegetables and parsley.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Top with any optional add-ons such as feta, chopped nuts, or avocado slices.
Serve immediately or refrigerate for an hour to let the flavors meld.

Notes

For best results, let the salad chill for at least 30 minutes before serving.
This salad stores well in the fridge for up to 3 days.
You can substitute green or black lentils if desired, but avoid red lentils as they tend to fall apart.
Perfect for meal prep, potlucks, or a healthy lunch.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Salad
Method: Boiled
Cuisine: Mediterranean

Nutrition

Serving Size: 1 1/2 cups
Calories: 280
Sugar: 4g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 9g
Protein: 11g
Cholesterol: 0mg

Keywords: lentil salad, vegan salad, healthy salad, tahini dressing, Mediterranean salad